Koyama Pinot Noir Waipara
Aged in French Oak barrels (a small percentage is new) for 18 months and Malo-Lactic fermentation naturally happens. No fining or filtration is applied.
The grapes were sourced from two different vineyards in Waipara Valley. Both vineyards are situated in the centre of the Waipara Valley, where the soil is called ‘glacial gravel.’ These free-draining stony soils bring the good rich aroma for the wines. The grapes are hand-harvested into small picking bins and sorted again in the winery before fermentation. Natural yeast fermentation in open-top 1.7t vats for about 20 days, followed by gentle basket pressing.